Crepes carmen

Yield: 6 Servings

Measure Ingredient
2 \N Tomatoes; seeded peeled and diced
1 large Onion; diced
2 \N Mild green chilies like poblano; seeded and diced
2 teaspoons Sugar
½ teaspoon Salt
½ cup Dry white wine
½ cup Sour cream
½ pounds Crab meat
½ pounds Cooked shrimp; diced
½ cup Monterey jack cheese; grated
½ cup Mild Cheddar cheese; grated
\N \N Diced tomato
\N \N Diced green bell pepper

submitted by: tpogue@...

Recipe By: The White Dove, Tucson, Arizonia Make the crepes.

To Make the sauce, puree the tomatoes, onion, and chilies in a food processor fitted with a steel blade. Pour into a saucepan and add the sugar, salt and white wine. Bring to a simmer and reduce over low heat, stirring occasionally, until thick, about 30 minutes. Add the sour cream and heat, but do not boil. Stir in the crab meat and shrimp, and adjust the seasoning. Place 2 crepes on top of each other and put a few tablespoons of filling in the center. Roll and place in a baking pan. Repeat to make 6 double crepes. Top with the remaining sauce and sprinkle with the cheeses.

Brown under a preheated broiler and serve. Garnish with diced tomato and green pepper, if desired.

NOTE. This dish can be prepared up to 2 days in advance and refrigerated.

Prior to serving, heat covered in a 300F oven for 25 minutes,. then brown under the broiler.

Notes: Use your basic crepe recipe. This recipe is the filling, sauce, and garnish

Serving Ideas: This serves 6 as an appetizer, 3 as an entree Per serving: 174 Calories; 8g Fat (44% calories from fat); 19g Protein; 3g Carbohydrate; 124mg Cholesterol; 541mg Sodium Recipe Archive - 8 July 96

From the 'RECIPEinternet: Recipes from Around the World' recipe list.

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